An Approach to Student Food Insecurity
Istanbul Nişantaşı University considers nutrition part of student wellbeing and healthy campus life. Its SDG 2 work is presented through the quality of campus food services, food-systems research and awareness activities.
In the context of student food insecurity, this framework supports consideration of food access alongside nutritional quality and students’ ability to communicate their needs.
Official source: SDG 2 Zero Hunger Practices and studies
Campus Dining Areas
The University’s official Dining Areas page presents facilities at the Maslak and Kağıthane campuses under separate headings. These spaces illustrate the physical setting for campus food provision and help students identify dining locations on campus.
Official source: Dining Areas at the Maslak and Kağıthane campuses
Nutritional Quality and Menus Reflecting Different Needs
The Sustainable Development Goals Report 2025 describes inspections of dining-hall and canteen products by nutrition specialists and food engineers. Assessment covers hygiene, nutritional value, calorie content and suitability for a balanced diet.
The report also describes menu variety reflecting vegan, vegetarian and allergen-related needs, alongside healthy-eating seminars for students.
Official source: 2025 Report Zero Hunger section PDF page 30
Communicating Student Needs and Referrals
The Student Support Unit receives requests through digital and paper petitions, email and individual meetings. It directs requests to relevant academic or administrative units and follows up on outcomes.
The Impact website’s 2.3.1 page describes this general application framework as a channel through which difficulties accessing food can be communicated. Receiving and referring requests helps bring needs to the attention of the relevant university services.
Official source: Student Support Unit Application and follow-up channels · Student food insecurity Application framework
Student Research Extending into 2025 Vegan Food Production
The official source gives 22 March 2024–22 June 2025 as the project period for Examining Vegan and Sustainable Food Production, supported through TÜBİTAK 2209-A. Social Work and Psychology double-major student Esra Günbey participates under the supervision of Dr Bengi Bezirgan Tanış.
The research considers vegan food production from social, environmental and ethical perspectives. The period extending into 2025 provides an example of student participation in sustainable-food research.
Official source: Vegan and Sustainable Food Production Project period and scope
Participation in a Food Loss and Waste Research Network in 2025
An official news item dated 25 February 2025 reports Dr Ali Paşazade’s appointment as a working-group member in the CA22134 FoodWaStop COST project. The network addresses prevention and measurement of food loss and waste and the use of agri-food residues within a circular bioeconomy.
This academic participation supports knowledge development concerning responsible use of food resources.
Official source: FoodWaStop COST working-group appointment 25 February 2025
Knowledge Exchange on Food Systems
The First International Bee and Beekeeping Industry Conference, presented in an SDG 2 news item dated 30 May 2025, was hosted by the University in cooperation with the Iranian Nutrition Research Institute. Academic, public-sector and industry participants exchanged knowledge on beekeeping, sustainable development, food security and environmental balance.
Official source: First International Bee and Beekeeping Industry Conference Event report